Pumpkin Doughnut Muffins
How yummy do these sound? AND I can make them in advance, which always is a bonus for a tailgate party. They are probably best when still warm, so you could reheat them a bit for added yumminess!
10 TBSP (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
- Preheat oven to 350 degrees F. Butter and flour 24 standard muffin cups (or use muffin liners).
- Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- In a small bowl, whisk together buttermilk and pumpkin puree.
- In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
- Beat in eggs, one at a time, scraping down bowl as needed.
- With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon 1/3 cup batter into each muffin cup (I always use an ice cream scoop – it’s the perfect size for cupcake and muffin batter).
- Bake eat 350 degrees F until a toothpick inserted in center of a muffin comes out clean, about 20-25 minutes.
- Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
- Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, dunk all tops in the melted butter, then toss to coat in sugar mixture.
- Serve immediately or place in an airtight container to serve later.